Results 1 to 10 of about 10,388 (202)

Transition metal-based MOFs for Fenton-like photocatalytic degradation of organic pollutants: Performance, stability, and biocompatibility

Environmental Chemistry and Ecotoxicology
The development of efficient materials for water treatment is crucial to addressing global environmental challenges. In this study, transition metal-based metal-organic frameworks (MeBDC MOFs; Me = Fe, Co, Ni; BDC = benzene dicarboxylic acid) were ...
S.M. Tikhanova, Yu.A. Tishchenko, E.Yu. Stovpiaga, M. Timofeeva, D.V. Lipin, S.A. Povarov, V.A. Milichko, A.S. Timin, S.A. Shipilovskikh, V.I. Popkov   +9 more
doaj   +1 more source

Recent Developments in the Microencapsulation of Fish Oil and Natural Extracts: Procedure, Quality Evaluation and Food Enrichment

Foods, 2022
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability.
Trinidad Perez-Palacios, Jorge Ruiz-Carrascal, Juan Carlos Solomando, Francisco de-la-Haba, Abraham Pajuelo, Teresa Antequera   +5 more
doaj   +1 more source

Effects of dietary two different microencapsulated Origanum oils on growth performance, nonspecific immunity, gut bacterial communities, and disease resistance in Micropterus salmoides

Aquaculture Reports, 2023
This study was conducted to examine the effects of two types microencapsulated Origanum oils (MOO) (HMOO: hot spray microencapsulated Origanum oils; CMOO: cold spray microencapsulated Origanum oils) supplemented at different levels (0, 100, 200, and 300 ...
Wenshu Liu, Yuzhu Wang, Xiaoze Guo, Weiqun Wei, Shiping Xiao, Yanliang Chen, Yanqiang Tang, Haihong Xiao, Ke Zheng, Debing Li, Siming Li   +10 more
doaj   +1 more source

Recent applications of microencapsulation techniques for delivery of functional ingredient in food products: A comprehensive review

Food Chemistry Advances
The COVID-19 pandemic has resulted in an increased consumer demand for functional foods, mostly due to their potential health benefits. Presently, there is a prevailing trend of incorporating microcapsules that contain functional components into food and
Dwip Das Emon, MD. Sakibul Islam, Md. Anisur Rahman Mazumder, Mohammad Gulzarul Aziz, Md. Saydar Rahman   +4 more
doaj   +1 more source

Enhancement of Microencapsulation of Rapeseed Oil Bioactive Compounds in Alginate Through Sonication

Foods
The microencapsulation of bioactive compounds from rapeseed oil using sodium alginate, in the presence and absence of an ultrasonic (US) field, is reported.
Cristina-Emanuela Enascuta, Elena-Emilia Sirbu, Diana Pasarin, Andra Ionela Ghizdareanu, Raluca Senin, Ioana Silvia Hosu, Ana-Mihaela Gavrilă, Bianca-Ana-Maria Burdusel, Vasile Lavric   +8 more
doaj   +1 more source

Spray-drying microencapsulation of fixed oils: An innovative and sustainable technology to enhance oxidative stability, functionality and application in food systems

Applied Food Research
Fixed oils are economically valuable due to their diverse applications in foods and other industrial processes. However, their potential is limited by instability under harsh conditions, such as oxidative stress and high temperatures, largely due to ...
Kutloano Mangope, Tafadzwa Kaseke, Olaniyi A. Fawole   +2 more
doaj   +1 more source

Microencapsulation: An overview on concepts, methods, properties and applications in foods

Food Frontiers, 2021
Microencapsulation is an advanced food processing technology, using which any compound can be encapsulated inside a particular material, making a tiny sphere of diameter ranging from 1 μm to several 100 μm.
Nitamani Choudhury, Murlidhar Meghwal, Kalyan Das   +2 more
doaj   +1 more source

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

Applied Sciences, 2022
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Yogesh Kumar, Om Prakash Malav, Awis Qurni Sazili, Rubén Domínguez, José M. Lorenzo   +8 more
doaj   +1 more source

Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction [PDF]

Shipin Kexue
Milk fat globules (MFGs) originate from mammary epithelial cells, with the lipids and proteins in the milk fat globule membrane (MFGM) maintaining the stability of MFGs through electrostatic repulsion and steric hindrance.
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui
doaj   +1 more source

Optimization of entrapment substances for microencapsulation of lactobacillus plantarum and lactobacillus casei shirota against gastric conditions [PDF]

Kafkas Universitesi Veteriner Fakültesi Dergisi, 2019
Microencapsulation is a promising method that has considerable effects on protection of probiotic viability. A variety of coating materials have been utilized to enhance the stability of probiotic microorganisms during the transition through ...
Emel UNAL TURHAN
doaj   +1 more source